Vegetable and chicken tart with olives

90 min
Suitable for vegetarians
Type of dish: Birds, Vegetables
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Heüra 0.083 kg
Vegetable stock 0.167 l
Sweet paprika 0.333 g
Ground black pepper 0.333 g
Frozen peas 0.1 kg
Onion 0.1 kg
Carrots 0.067 kg
Garlic, bulb 1.333 ud
Green bell pepper 0.067 kg
Tomato 0.05 kg
Tomato sauce 0.083 l
Eggs 1.667 ud
Table salt 5.0 g
Plain flour 0.2 kg
Raising agent 5.0 g
Dried oregano 0.667 g
Grated cheese 0.05 kg
Mayonnaise sauce 0.1 l
Onion 0.033 kg
Carrots 0.017 kg
Green leek 0.05 ud
Parsley 0.0 g
Water 0.167 l
Onion 0.028 kg
Garlic, bulb 0.044 ud
Green pepper 0.017 kg
Diced tomato 0.111 kg
Table salt 0.039 g
Sugar 0.0 kg

For this recipe, the following preparations must be made:

  • Make a vegetable background and add spices (sweet paprika + black pepper)
  • Cut the olives into slices.
  • For the device:
    • Mix the eggs with the milk and oil, pour the flour in two shifts and mix well with the turmix; finally add the thruster and cook with salt and oregano (it must look
  • like a mass of crepe).
  • Preparation of the filling:
    • Cook the heura at the bottom of the species, remove and remove with the help of a pecker or rod.
    • Wet the onion, garlic, carrot and pepper.
    • Stew the peas.
    • Add the crumpled heura, the stuffed vegetables, the peas, the corn, and finally the tomato sauce.
  • Grease the plate with oil and flour.
  • Assembly, a layer of rigging + a layer of filling + apparatus + olives (decorate)
  • Bake at 180 ° C, approximately 15 minutes (until baked and delivered).
  • Making olive sauce:
    • Chop the olives with the milk.
    • Add mahonesa and emulsify with olive oil.


  • Reroute gastronorm plate 15 rations.
  • Serve with olive sauce.


Nutritional information (1 portion)
Fiber 6.86 g
Saturates 8.65 g
Monounsaturated fatty acids 21.11 g
Polyunsaturated fatty acids 11.94 g
Cholesterol 147.51 mg
Calcium 310.95 mg
Iron 4.29 mg
Zinc 1.95 mg
Vitamin A 424.08 ug
Vitamin C 30.11 g
Folic acid 81.08 ug
Salt (Sodium) 1720.93 mg
Sugars 9.35 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.